Topped with fresh blackberries and whipped cream, this Christmas Pavlova Wreath is the most delicious way to celebrate the Christmas holiday. Personalize the recipe and top Pavlova with your favorite in-season fruits.
My love for Pavlova does not depend upon a day or a holiday. I have such a sweet tooth for Pavlova that I could eat this Australian (or New Zealand) invention every day.
Since I love shaping Pavlovas, one day, I thought of why not to create a Christmas Pavlova resembling a wreath. I made meringue, arranged meringue balls along a circle, and baked. The rest was a classic step in the making Pavlova: I decorated it with whipped cream and fresh berries.
I have experimented with Pavlova Wreath multiple times and found that the optimal number of meringue balls/rounds to shape a wreath is 8 to 10; although, Donna Hay makes the wreath out of 12 heaped spoonfuls of the 6 egg whites meringue. So, you are free to experiment.
Christmas Pavlova wreath recipe is easy to make. It requires active 15 to 20 minutes to whip up the meringue and 15 minutes to decorate the dessert. The rest is taken care of by the oven! So, it is a last-minute Christmas dessert!
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Why Christmas Pavlova wreath recipe works
- Pavlova Wreath represents a decorative sign of Christmas.
- This effortless recipe is a last-minute holiday dessert.
- White Pavlova dessert perfectly fits the snowy Christmas holiday.
- It is a gluten-free dessert.
- Using fruit preserves and fresh fruit of your choice gives possibilities for creating your own Christmas Pavlova.
How to make Pavlova wreath step by step
Preheat oven to 230 F/110 C. Prepare a baking sheet covered with the parchment paper *. Mark an 8 inch/20 cm circle on the parchment paper * and flip the parchment to ensure no marks transfer to the meringue.
To make the meringue, place egg whites in a large bowl and beat with an electric mixer * on high speed. Gradually add sugar, one spoon at a time, beating until sugar dissolves, and the meringue is stiff, thick, and glossy. Add cornflour, white wine vinegar, and whisk until just combined, about 20 to 30 seconds (photo 1).
Using a big spoon, dollop 8 to 10 meringue balls, close together to form a wreath shape (photo 2).
Place a few drops of the blackberry preserves on top of meringue balls and draw the “eight,” using the back of a teaspoon (photo 3). Bake at 230 F/110 C for 20 minutes, then reduce heat to 210 F/100 C. Bake for a further 1 hour 15 minutes. Turn off the oven and allow Pavlova to cool, with the door closed, for about 3 to 4 hours (photo 4).
To decorate Pavlova, beat whipping cream, powdered (icing) sugar, and vanilla together until soft peaks form (photo 5). Place the meringue wreath on a serving platter and top with the whipped cream. Decorate Pavlova with fresh blackberries, kiwifruit stars (photo 6), and sprinkle with powdered (icing) sugar.
Expert tips
- Use fresh, room-temperature egg whites – this helps egg whites to reach their volume when beaten.
- To facilitate whisking the meringue, process granulated sugar in a food processor * for a few seconds to get superfine sugar.
- Replace blackberry preserves and fresh blackberries with other berries/fruits of your choice.
- Cut stars out of kiwifruit, using a small five point star cookie cutter *.
- Sprinkle ready Pavlova with lime zest, if you prefer.
- With the absence of fresh fruit, simply sprinkle the top of Pavlova with fruit preserves, freeze-dried berries, and chopped nuts.
More Christmas dessert recipes you will love
- Mandarin And Gingerbread Pavlova
- Raspberry Pistachio Roulade (Rolled Cake)
- Spiced French Gingerbread Loaf Recipe
- Browse all the Christmas Recipes
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Topped with fresh blackberries and whipped cream, this Christmas Pavlova Wreath is the most delicious way to celebrate Christmas holiday. Personalize the recipe and top Pavlova with your favorite in-season fruit!
Ingredients
For the meringue:
- 4 egg whites
- 3/4 cup + 2 tablespoons (200 g) granulated sugar
- 1 teaspoon white vinegar
- 1 tablespoon corn starch
- 1 tablespoon blackberry preserves
For the decoration:
- 1 1/4 cups + 1 tablespoon (300 ml) whipping cream
- 1 tablespoon powdered (icing) sugar
- 1/2 teaspoon vanilla extract *
- 1 lb (450 g) fresh blackberries
- 2 kiwifruit
- powdered (icing) sugar for dusting
Instructions
Preheat oven to 230 F/110 C. Prepare a baking sheet covered with the parchment paper *. Mark an 8 inch/20 cm circle on the parchment paper * and flip the parchment to ensure no marks transfer to the meringue.
To make the meringue, place egg whites in a large bowl and beat with an electric mixer * on high speed. Gradually add sugar, one spoon at a time, beating until sugar dissolves, and the meringue is stiff, thick, and glossy. Add cornflour, white wine vinegar, and whisk until just combined, about 20 to 30 seconds.
Using a big spoon, dollop 8 to 10 meringue balls, close together to form a wreath shape. Place a few drops of the blackberry preserves on top of meringue balls and draw the “eight”, using the back of a teaspoon. Bake at 230 F/110 C for 20 minutes, then reduce heat to 210 F/100 C. Bake for a further 1 hour 15 minutes. Turn off the oven and allow Pavlova to cool, with the door closed, for about 3 to 4 hours.
To decorate Pavlova, beat whipping cream, powdered (icing) sugar, and vanilla together until soft peaks form. Place the meringue wreath on a serving platter and top with the whipped cream. Decorate Pavlova with fresh blackberries, kiwifruit stars, and sprinkle with powdered (icing) sugar.
Notes
- Use fresh, room-temperature egg whites – this helps egg whites to reach their volume when beaten.
- To facilitate whisking the meringue, process granulated sugar in a food processor * for a few seconds to get superfine sugar.
- Replace blackberry preserves and fresh blackberries with other berries/fruits of your choice.
- Cut stars out of kiwifruit, using a small five point star cookie cutter *.
- Sprinkle ready Pavlova with lime zest, if you prefer.
- With the absence of fresh fruit, simply sprinkle the top of Pavlova with fruit preserves, freeze-dried berries, and chopped nuts.
Nutrition
- Calories: 264
- Sugar: 32 g
- Sodium: 49 mg
- Fat: 12.2 g
- Saturated Fat: 7.4 g
- Carbohydrates: 37.9 g
- Fiber: 3.6 g
- Protein: 3.7 g
- Cholesterol: 42 mg
Keywords: Christmas pavlova wreath, Christmas pavlova recipe, Christmas pavlova. pavlova wreath, meringue wreath
The recipe was originally published on December 24, 2018. It has been revised to include improved content and photos. All posted pictures are mine.
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